New York Cheesecake – Junior’s Original

Instructions

Instructions for the Sponge Cake Crust:

1. Preheat the oven to 350°F. (at least 30 minutes before putting in the oven) and generously butter the bottom and sides of a 9-inch non-stick springform pan. Wrap the outside with aluminum foil, cover the bottom and extending all the way up the sides.
2. In a small bowl, sift the flour, baking powder, and salt together.
3. Using a large bowl with an electric mixer, beat the egg yolks on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and continue beating until thick light yellow ribbons form in the bowl, about 5 minutes more. Beat in the extracts.
4. Sift the flour mixture over the batter and stir it in by hand, just until there are no remaining white flecks. At this point blend in the melted butter.
5. Wash and dry the mixing bowl and beaters really well, (if there's any oil or fat left, this can cause the the egg whites to not whip correctly). Now put the egg whites and cream of tartar into the bowl with the mixer and beat on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, as they'll disappear during baking.
6. Gently spread the batter over the bottom of the prepared pan and bake just until set and golden (not wet or sticky), about 10-12 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the cheesecake batter.

Instructions for the Cheesecake:

1. While the crust is cooling on the wire rack, leaving the aluminum foil on. We'll start the cheesecake batter.
2. In a large bowl, using an electric mixer fitted with the paddle attachment, on low speed; cream together 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together until creamy, about 3 minutes, scraping down the bowl several times, to make a "starter batter". Then add in the remaining cream cheese, one package at a time, beating well and stopping the mixer to scrape down the sides of bowl after adding each one.
3. Increase the mixer speed to medium, no faster and beat in the remaining sugar, then the vanilla. Now blend in the eggs, one at a time, beating well after adding each egg. Scrape down the bowl. Now add in the cream all at once, beat just until blended. When the batter pulls together in the bowl and looks creamy, airy, and almost billowy. It's ready to bake. Do not to overmix! Gently spoon the batter over the crust.
4. Place the cake pan in a large shallow pan (like a roasting pan) containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—do not move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 4 hours.

To Serve:

1. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.